Growing up in the restaurant, this was my all-time favourite dish! 

Crispy rice paper spring rolls stuffed with crunchy peppers, crisp bean sprouts, chewy noodles, all wrapped up in an ice-cold lettuce leaf dipped in a sweet, tangy chilli sauce. Sheer Heaven! 

Place Glass Noodles into a large bowl and pour over boiling water, then soak for 3 to 5 minutes. Once noodles are soft, drain and set to one side. 

 

Place wok over a medium to low heat; ensure it is completely dry by wiping with kitchen paper before you start. Add the sesame seeds and slowly toast for 2 to 3 minutes or until they have turned golden brown. Transfer to a plate and allow to cool. 

 

In a large bowl add 1 tbsp. oil, light soy, dark soy, sriracha sauce, five spice, Sichuan pepper, salt and mix well. Slice tofu into ½ cm thick patties, then evenly coat the top of the tofu slices with the marinade and set to one side for 20 minutes. 

 

Preheat the oven to 180C or 350F and after resting for 20 minutes, lay the marinated tofu pieces flat on to a baking tray and bake for 10 to 15 minutes. Turn the tofu over, smother with the remaining marinade and bake for a further 10 to 12 minutes. Remove from oven and allow to cool. Once cooled, cut the tofu into ½ cm strips. 

 

Assembly 

Soak 1 rice paper round in warm water for 20 to 30 seconds or until softened and pliable, shake off excess water and lay flat on a clean flat work top or large plate. Add a couple of strips of red pepper, carrot, spring onions, bean sprouts, tofu, a sprinkle of sesame seeds and glass noodles 1/3 into the centre of the rice paper round. Roll up rice paper tightly forming a sausage or cylinder shape, half way through rolling fold the sides into the centre then continue to roll. Repeat until you have a batch of rice paper rolls. 

 

Cooking 

Heat a pan with 5cm depth of oil and heat to 170C. Carefully fry the rice rolls, turning frequently to cook evenly. Cook for around 2 to 3 minutes or until golden brown all over. Drain on kitchen paper. 

 

To Eat 

Take a round lettuce leaf and place one crispy roll in the centre, wrapping the leaf snugly around the roll, dip in sweet chilli vinegar sauce and enjoy. 

 

Sweet Chilli Vinegar Dip 

 

½ Cup Water 

½ Cup Rice vinegar 

¼ Cup Sugar 

¼ Cup Honey (Agave or Maple Syrup) 

1 tsp. Ginger, minced 

½ tsp. Garlic, minced 

1 Birds Eye Red Chilies, finely chopped 

1 tsp. Ketchup 

 

Combine all ingredients in a pan, bring to the boil and then simmer for 3-5 minutes until slightly reduced and sticky. 

 

Recipe from my Veggie Chinese Takeaway Cook Book